Shrimp-Caramelized Onion-Feta-Pesto Spaghetti


I had lots of leftover pesto from topping that delicious butternut bean soup with a spoonful of it, and I also had these gorgeous frozen wild pink shrimp from Trader Joes – those two crazy kids were begging me to get them together in some quick delicious dish.

In the time it takes to bring the pasta water to boil and cook it, you can assemble this easy, elegant, anytime dish.

Frozen, cleaned, wild shrimp are a total score – if you have a Trader Joes stock up.  If you forget to defrost them in the fridge ahead, like I did, empty bag into a colander and run warm water over them until they are defrosted.  Takes just a few minutes.

If shrimp scares the little people, you can easily pluck them out of their servings.  The onions blend right in and did not appear too offensive to the small set of people in my house.

pesto pasta shrimp matty hand (1 of 1)


Shrimp-Caramelized Onion-Feta-Pesto Spaghetti

Author: Modern Family Cooking
  • 1/2 lb spaghetti
  • 2 red onions thinly sliced into half moons
  • 2 Tablespoons olive oil
  • 1 lb shrimp cleaned and deveined
  • 1/2 cup pesto
  • 1/4 cup pasta water
  • 1/4 cup feta cheese or goat cheese
  • juice of 1 lemon
  • salt and pepper
  1. Bring pot of water up to boil – while doing so, heat 2 Tablespoons olive oil – over medium high heat – in a large saute pan. Throw sliced onions in, along with salt and pepper.
  2. Stir the onions frequently – if bottom starts getting too brown, add a little water. Cook them through the time it takes to bring water up to boil and cook pasta and they will be nice and caramelized.
  3. When water is boiling add pasta – salt the water right before putting pasta in. Cook according to package – usually around 10 minutes for spaghetti.
  4. When pasta is about halfway through its cooking time, add shrimp to onion pan and salt and pepper them. Cook with onions, stirring frequently. They will turn from translucent to opaque and curl up more when they are done.
  5. Scoop out 1/4 cup of pasta water.
  6. Drain pasta and add to pan with shrimp and onions. Add 1/2 cup pesto, 1/4 cup pasta water, 1/4 cup crumbled feta, juice of lemon, salt and pepper. Stir to combine.



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